Soak the chana dal in plenty of water for a few hours or preferably overnight. Drain, add fresh water and cook the dal till done. You can cook it in a pressure cooker or in the rice cooker. Once the dal is cooked, strain any remaining water, mash the dal well and keep the cooked dal aside.

Mix flour, whole wheat flour and salt together. Add 2 tbsp of peanut oil and mix well with the flour. Now slowly add a cup of warm water and knead the dough. The dough should be loose and soft. Cover it with a damp cloth and keep aside for an hour.

Add 3/4th cup jaggery to a pan and begin to heat the pan. Once the jaggery starts to melt, add the cooked chana dal. Mix together well and continue to cook till liquid is evaporated and the mixture becomes thick and starts to leave the sides of the pan. Add nutmeg and cardamom powder. Cool the puran and pass it through a mincer to make it soft and lump free. This step of passing through mincer is optional but it results in soft puran polis.

Now take a tbsp of oil and knead the dough again. Take a small ball of dough and roll it like a small puri. take a small ball of the puran, stuff it in the rolled puri, seal the edges and squeeze out the excess dough.

Lightly dust the rolling pin with flour and roll the poli in circular direction like a roti. Roast on a medium high hot skillet on both sides till it gets golden spots. Once the puran police is almost done, quickly apply ghee on both sides and immediately remove from heat. Serve hot with a dollop of ghee over it.

Heat the mustard oil in a skillet. Add black cardamom dried red chili and grated tomato and ginger. Cook for a few minutes and then add turmeric, red chili powder, fennel, coriander and cumin powder. Cook till oil begins to leave the sides of the pan.

Now add the crushed potatoes green peas, salt and sugar. Mix well and cover and cook on low medium heat for around 10 minutes. In between, if required, sprinkle some water so that the spices do not burn or stick to the bottom of the pan.

Before serving, add a sprinkle of garam masala on top and serve hot with steamed rice or any flatbread.